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  • Country Homes & Interiors

    Wild & SWEET

    Aug 04, 2022 6 minutes

    BLACKBERRY AND APPLE CURD PIE

    SERVES 8-10, GLUTEN FREE

    This is no ordinary blackberry and apple pie. Made with a rich fruit curd and almond pastry, it has all the classic nostalgia of apples and blackberries but replaces cooked fruit with a lovely, thick, mousse-like centre. Decorate with blackberries and savour every mouthful.

    165g ground almonds
    30g butter, melted
    1tbsp brown sugar
    1 free-range egg, beaten
    500g blackberry and apple curd (see page 128)
    120g blackberries, to decorate (optional)

    1 Preheat the oven to 180C/Gas 4 and grease a 20cm cake tin. In a medium bowl, combine the ground almonds, melted butter, sugar and beaten egg and make into a ball. Using your fingers or the back of a metal spoon, press the mixture into the tin, aiming to get an even thickness, especially in the corners and up the sides.

    Bake for 10 minutes before spooning in the curd and baking for a further 10 minutes. If the centre of the pastry has risen up, gently press

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